Suhail

There are 2 rooms up here and both look at the same thing.

The terrace is armchairs along the parapet, open to the wadi and to whatever the evening is doing; the dining room behind it is glazed and air-conditioned and sees the same drop through glass. From October to April nobody sits inside. From June the glass is not a compromise; it is the only way anyone eats on this roof.

The beef is graded and hung before it goes near the fire. The tomahawk is wagyu, dry-aged 30 days, marble score 6 to 7. The Australian rib-eye is hung 21 days, cut at 250 grams, and grades 4 to 5. Short ribs are braised 12 hours and come under a barbecue sauce made in the kitchen. All of it is Josper-grilled.

The bar opens 3 hours before the kitchen does, and those 3 hours are what most people come up for. Take a chair at the parapet, order once, and watch the dunes lose their colour.

Read on ↓